Pumpkin Bars With Cream Cheese Frosting Recipe
Pumpkin Bars are spiced up pumpkin cakes iced with a rich and delicious cream cheese frosting. These bars are baked on a cookie sheet, making it easier than baking and decorating an all-out layered cake. Slice the bars into big pieces if you're extra hungry, or into mini bites if you're throwing a fall party and want everyone to enjoy a piece. These bars are also part of our Pumpkin Mashup.
Before You Get Started Making Pumpkin Bars With Cream Cheese Frosting
Measure/Weigh out all of the ingredients
Take butter and cream cheese out of the refrigerator to bring to room temperature
Preheat oven to 350 degress (F)
Pumpkin Bars With Cream Cheese Frosting Ingredients And Amounts (Yield: Varies based on size of bar
Pumpkin Bars
2 cups (280g) all purpose flour
2 tsp (8g) baking powder
1 tsp (5g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
4 (200g) eggs - lightly whisked
1 2/3 cup (333g) granulated sugar
1 cup (224g) vegetable oil
15 oz can of pure pumpkin
Cream Cheese Frosting
4 cups (460g) confectioners sugar (powdered sugar)
1/2 cup (114g) unsalted butter - softened at room temperature
8 oz (226g) cream cheese - softened at room temperature
2 tsp (8g) vanilla extract
Pumpkin Bars With Cream Cheese Frosting Step-By-Step Directions
For Pumpkin Bars
1) Preheat oven to 350 degrees (F).2) In a bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3) In the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a handheld mixer) pour in lightly whisked eggs.
4) Next, add in the sugar, oil, and pumpkin, and mix on low speed for 2 minutes.
5) With mixer on low, add in the dry ingredients from Step 1 slowly. Mix until everything is combined well.
6) Spread and level batter in an ungreased baking sheet (~10" x 15" x 1"). Bake for about 35 minutes or until a toothpick comes out clean.
7) Remove from oven and let cake cool completely.
For Cream Cheese Frosting
1) In a bowl, sift powdered sugar and set aside.2) In a stand mixer fitted with a paddle attachment (or mixing bowl if using a handheld mixer) cream butter and cream cheese together on medium speed for 3 minutes until light and fluffy.
3) Turn mixer to low and add in vanilla extract, mixing until combined.
4) Lastly, slowly add in the powdered sugar on low speed. Once all the sugar is incorporated, turn the mixer to medium speed for 1 minute.
5) Once the cake is cooled, spread on the cream cheese icing and enjoy.
Pumpkin Bars With Cream Cheese Frosting Sweet Notes
Make mini cakes by punching out cake with a round cookie cutter. Stack up layers, fill, and frost with the cream cheese frosting
Cut small pumpkin bar bites, place in a cupcake liner, and press the sides into the cake. It gives the dessert a petit four type look
Keep the bars refrigerated, taking out an hour before serving to come to room temperature
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